Quinoa Crackers

This Italian Family
by This Italian Family
4 portions
35 min

The other day my mum said she had a bag of mixed quinoa (red, black and white) to use up and didn't know how to. She set me and my 5-years old the challenge to make something with it, and I immediately thought of crackers.

These were so crispy, flavourful and healthy as a snack that they were a hit with the whole family.

You can use your creativity when it comes to flavouring, adding things like paprika or rosemary. I had fennel seeds, which I just love, so I went with that, but feel free to use this receipe as a basis for creating something unique and to your tastes.

Recipe details
  • 4  portions
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients

  • 1/2 cup quinoa
  • 1/2 cup of boiling water
  • 2 tbsp chia seeds
  • 2 tbsp fennel seeds
  • 1 tablespoon of extra virgin olive oil
  • Salt and Pepper To Taste.
Instructions

Rinse the quinoa in water, then toast in a saucepan for a minute and cover with boiling water. Cook gently for about 15 minutes, until the water is completely absorbed.
Let it cool down. In a mixer blend 3/4 together with a tablespoon of oil, until you get a sticky mixture.
In a bowl mix all the quinoa (blended or not) together with chia seeds, sunflower seeds, salt and pepper.
Spread the mixture between two sheets of baking paper, lightly greased with oil. The thinner you roll them out, the crispier the crackers will be.
Score the rolled out dough with the blade of a knife or a pizza cutter, so that you can easily separate the crackers after cooking.
Bake at 356F for about half an hour, but check them after 15 minutes. They will be cooked through when they are golden brown and stiff to the touch. Serve them still hot together with some dips if desired.
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